Hot Pickled Sausages

 

I love hot sausages.  Fire crackers, Tijuana Mama's, etc.  But what in the world is "mechanically separated chicken"???! 

 

Scary stuff.

 

One day, while perusing Pinterest, I thought to myself "There must be a recipe for these sausages somewhere!"  I sampled a few and added a little of this, took away a little of that, and this is what I came up with! 

 

These are perfect football food.  Or poker night food.  Or just eat-the-whole-jar-when-the-kid-goes-to-bed-and-wash-them-down-with-a-beer food. 

 

 

Assemble the ingredients. 

 

 

In a small pan, bring the liquid, spices, and sugar to a boil.

 

Meanwhile, thin slice half an onion.  Peel and thin slice the garlic cloves.  In a quart jar, layer the sausages, onion, garlic, and jalapeno slices. 

 

 

When the liquid has come to a boil, remove from the heat and pour into the jar.  Screw on the top and refrigerate for at least 24 hours.  The longer, the better!

 

You can absolutely adjust the spice to your taste.  I like them hot!  Feel free to omit the cayenne and cut back on the crushed pepper. 

 

Hot Pickled Sausages

• 1 lb package of cocktail smokies
• 1/2 onion, sliced
• 2 cloves garlic, sliced
• 1/2 cup water
• 1 1/2 cups white vinegar
• 1/4 cup brown sugar
• 2 tsp crushed red pepper
• 1/2 tsp cayenne pepper
• 10 pickled jalapeno rings
• 1 tbs pickling spice

In a small pan, bring the water, vinegar, sugar, pickling spice, red pepper flakes, and cayenne to a boil.

In a quart mason jar, layer sausages, onion, garlic, and jalapeno slices.  Pour liquid into jar and screw on top.  Refrigerate for at least 24 hours.

 

Enjoy!!!